- 1 Tbs. olive oil
- 1 lb. chicken breasts, boneless and skinless (cut into 1" cubes)
- 1 onion, chopped
- 3 cloves garlic chopped
- 1 can stewed tomatoes
- 5oz fresh spinach
- 4oz low fat cream cheese at room temperature
- 1 can tomato bisque soup
- 1 tsp crushed red pepper flakes (if you wish opt for a couple of jalapeño peppers, cut and the seeds removed)
- ¼ pkg of pasta (I used rotini)
and pepper to taste
cheese for topping.
Remove chicken chunks to a bowl leaving as much of the oil as possible in the pan.
Add the onions to pot. Cook for about 5 to 7 minutes. Add chopped garlic during the last minute.
Pour in the can of stewed tomatoes and stir.
Add the spinach by handfuls at a time so they wilt down. Stir occasionally for about 7 – 8 minutes.
Add the uncooked pasta to the skillet along with the chicken. Pour in the soup mix and bring to a boil. Cover with lid, lower the heat to medium-low and let cook for about 10 minutes, stirring occasionally and not letting pasta overcook.
Season with salt and pepper to taste.
This makes a hearty one pot meal that beats anything you could get from a hamburger helper type of box!
For our music: https://www.youtube.com/watch?v=9ChADh1zt5I&index=18&list=RDEhZba-P7R18
So honored to be able to serve my Master Indy